Baking #66: Ham, Mushroom & Cheese Buns

Made these buns after I woke up from afternoon nap few hours ago. I had been wanting to make these buns ever since I found the recipe from My Mind Patch but had been procrastinating until I got the bun liners. I requested a cousin of mine to get these bun liners for me from Kuching as it is quite expensive here in Brunei. And I found a cheaper alternative to get these bun liners. From Taobao!

And Taobao even had a lot of things which I dreamt of getting for my baking adventures. It had muffin liners which Starbucks Coffee had been using for their muffins and a zester stick which I had seen many baking bloggers use for getting orange rinds.

Anyways, let’s get started on what I am about to do for this blog entry.

Place dough into bun liners and let them proof in a closed oven for 40 minutes.

When the dough were done proofing, poke some holes in the centre of the proofed dough with a fork.

Apply a thin coat of egg wash on the edge of the proof dough.

Sprinkle some chicken toast, sliced canned button mushroom and shredded cheddar cheese on top of the proofed dough.

Bake in a preheated oven of 170 degree Celsius for 20 minutes or until the crust turns golden brown in color.

Bring the buns to cool on a cooling rack prior to serving.

I just had one of these buns and they tasted extremely good. I thought the buns are gonna be sweet as I accidentally added in too much sweetened condensed milk. But thankfully, the shredded cheddar cheese neutralized the sweetness. The inside was soft even though it was a little bit hard on the crust due to the egg wash.

I had baked these buns with 180 degree Celsius instead of 170 degree Celsius on middle rack as I find them not browned even after 15 minutes into baking. If you love homemade buns, do give this recipe a try. It is really simple and delicious too! I am definitely making these again.